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August 2019

Days gone by…

Days gone by…

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I felt off all day. My heart constricted. My mind foggy. My body fatigued.

It made sense. I hadn’t slept much the night before. Shirley was up much of the night fussing and not wanting to sleep. Not an unusual occurrence, but still challenging to cope with nonetheless.

But it was something more. I couldn’t put my finger on the feeling. Then it washed over me like cold waves at the beach in December. My due date.

August should have been here. His birthday should have been around now. Instead, it was a month earlier and is also shared with the date on his death certificate.

This year it hit harder in many ways. You see, everyone talks about how hard it is having a child after a loss. But they only talk about the pregnancy. And once their “rainbow baby” is here, everything is better. A part of them heals, they have a healthy baby to hold and raise. And yes, they always miss their child they lost, but, life moves on with joy. As the year’s pass, the grief becomes an old friend that they revisit from time to time. The sorrow is there, but it is not nearly as loud or consuming as it once was.

But our story doesn’t end that way. Because our grief is compounded by a medically complex child. A child whose heart could stop at any moment from the misfiring in her brain. A child who could go into a seizure and never come out. A child who takes enormous amounts of medication only to still have 60 seizures a day. A child who may never walk or talk, or say “I love you mama”. A beautiful joyful child, created in the image of God, who faces suffering every day of her life.

And this grief, it lingers. It doesn’t fade. Every day I wake up to face it. It burns inside me. And on days like today, I can’t help but wonder why this is the life God has ordained for me. If Gus hadn’t died, would Shirley have been born? Would we have faced such intense sorrow?

Now, do not get me wrong. I adore and love Shirley and I would never wish her not here with me. I will fight for that sweet soul until the day I die. She is so incredibly precious to me. But there is a tension in my sorrow. Wanting my son, grieving the life I thought we would have with him, and wanting Shirley, but grieving the life she will face. It’s not as easy tension to live in.

In talking with a friend, she asked how I was doing, how I was coping with everything. I didn’t know how else to describe it other than I felt emotionally constipated. There are SO many feelings and all so intense and overwhelming. I don’t even know where to begin to sort through it. I don’t know what to feel, or what to give credit to, even what to do. So I just keep doing the next thing, busying my hands and my mind, when inside I feel like I’m drowning.

So when today hit, it hit with a force I didn’t expect. I just miss him so much. Now that Shirley is here, Adelaide realizes what she lost in losing Gus. And she often when talking of our family, sadly states that she really misses her little brother and wishes he were here.

I do too. But I can’t help, but be reminded of how God ordained all this. I can’t help but read passages like John 9 and think how beautifully God is glorified through brokenness. I can’t help but read the Psalms and see how God is faithful in any and every circumstance. I can’t help but read Job, and see that God is Lord over all, and has allowed this for my good and his glory.

But it still stings. It still burns. It still aches.

I find relief in knowing that God can handle my emotions…that he can handle my anger. That does not excuse me to sin, but it does give me a reason to run to him rather than away when my formidable emotions from grief begin to well up inside. Rather than isolating myself and becoming self-sufficient, worshipping myself rather than my creator, I should be running to the only one who can bring me peace amidst the storm.

If you are facing a storm, suffering, or sorrow, I implore you, run to Him. Do not try to face these hardships in your own strength, do not try to “self-care” away your problems. Do not try to look to others to be your Savior, because, they WILL let you down and only leave you bitter and resentful.

Run to Jesus, the author and perfector of your faith. He has suffered for us so we can have hope amidst our suffering.

Low Carb Paleo Fall Inspired Sheet Pan Dinner

Low Carb Paleo Fall Inspired Sheet Pan Dinner

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My body and mind love spring and summer, but honestly, my taste buds will always love fall most.

So when I woke up today and it was in the high 50’s you can bet I was craving all the fall flavors! It may still be August, but it seems at least for this weekend, we have been treated to a little taste of the fall to come.

There is something about cinnamon, and sage, fall veggies, like brussel sprouts and carrots that just gets me going. I also really have a thing for leeks. Like I REALLY like cooking with leeks.

Leeks are basically the long lost cousin of onions and garlic, but they are far milder in taste and more gentle on my stomach. Onions can be really good for you, but they have fermentable fiber that can cause some stomach issues for some folks. I happen to be one of those folks, so I avoid them except in very small amounts. But leeks don’t seem to have the same effect. They are easier to cut, and won’t make your eyes feel like they are on fire. They are loaded with vitamin K, and lots of folate which is great for your brain. And simply put, I just love the flavor they bring to a dish. If you’ve never cooked with leeks, it is worth giving a shot.

But honestly, while the leeks are a huge part of this dish, the star players are the spices and herbs. Cinnamon, sage, oregano, garlic, salt, and cracked pepper make this dish pop. It is seriously one of my favorite combinations.

Not only is this dish SO DELICIOUS, but it is incredibly easy to make. It’s as simple as chopping some veggies and throwing them on a pan with oil. Then throwing seasoning on and chicken and in the oven, it goes. AND you can make it even easier if you buy pre-cut veggies. I often do this if I know it’s going to be a crazy week, or I’m just feeling extra lazy. It can save you precious minutes in the rush to get dinner on the table.

I hope you enjoy this tasty meal as much as my family did!!

Print Recipe

Low Carb Paleo Fall inspired Sage and Cinnamon Sheet Pan Dinner

This simple sheet pan dinner, will satisfy ALL your fall cravings in less than 40 mins!
Prep Time8 mins
Cook Time30 mins
Course: Main Course
Cuisine: Ketogenic
Keyword: Dairyfree, glutenfree, grainfree, Low-Carb, Paleo, sheetpan, Veggies
Servings: 4

Ingredients

  • 4 Boneless Chicken Thighs
  • 2 large Carrots
  • 2 Cups Chopped Brussel Sprouts
  • 8 Oz Baby Bella Mushrooms halved1
  • 1 Leek
  • 1 tsp Ground sage
  • 1 tsp Garlic powder
  • 1 tsp Cinnamon
  • 2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Oregano
  • 1 tbsp Avocado Oil can use coconut oil as well

Instructions

  • First, start by preheating your oven to 400 and lining a baking sheet with parchment paper
  • Next, you will want to wash and chop your veggies. I like to cut my mushrooms in half, my carrots into matchsticks, mushrooms in half or quarters and my leeks into strips. I like the difference in texture and size and shape. BUT, you may cut them however you wish. Just keep in mind that some veggies(mushrooms, leeks, and sprouts will cook faster than the carrots, so keeping those a little thicker helps to even out the roast.
  • Next, you will place your veggies on your pan, and drizzle with 1-2 tbsp of avocado oil and season with the spices and herbs. I like to mix them with my hands right on the pan, to avoid dirtying a bowl. Make sure to leave a hole in the center of the pan where your chicken will go.
  • Next, add your chicken thighs to the center of your pan and season both sides well.
  • Now, pop your sheet pan in your oven for approx 30 minutes, checking at about 25 minutes to make sure everything is roasting evenly.
  • Enjoy this savory fall meal! And feel free to double or triple the recipe for larger families!
Pumpkin Spice Keto Fat Bomb

Pumpkin Spice Keto Fat Bomb

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Did you know that while pumpkin is super trendy, it’s actually really good for you? Either you LOATHE or LOVE the pumpkin-spice trend. I’ve not found too many people who are indifferent. Hopefully, this keto fat bomb recipe will be able to change your mind if you fall in the loathe category. And if you already love all things pumpkin spice – then this recipe is for YOU!

I’ve been recipe testing amidst the chaos of the weeks. And this pumpkin pie Keto fat bomb is just that…The bomb.

It has just enough pumpkin to add some fall flavor but not enough to ruin your macros. With 30 grams of fat and only 2 gram of net carbs, this will help you stay in ketosis and satisfy those sweet fall candy cravings.

Did you know that pumpkin is loaded with vitamin A, C and E. Vitamin A is a powerful antioxidant helpful for our skin, eyesight our lungs and teeth!

It also is a good source of B complex vitamins like folate, niacin, & B-6. Which for pregnant and breastfeeding mommas, is SO necessary.

Pumpkin is also rich in minerals like copper calcium, & potassium. Potassium is an electrolyte that counteracts the effects of sodium and helps maintain blood pressure. My sodium gets low really easily, and if you are following a keto diet it can also throw off your electrolytes.

So there you have it folk, more reasons to consume pumpkin. As if you needed any more.

These keto fat bombs are super easy to make and tasty as ever. They remind me of pumpkin fudge. So while you can’t have fudge on the ketogenic diet, you can have these! Indulge yourself.

Print Recipe

Pumpkin Spice Keto Fat Bombs

These indulgent fat bombs will satisfy your fall fudge cravings and help you stay in ketosis!
Prep Time5 mins
Cook Time3 mins
Freezer Time2 hrs
Cuisine: American, Ketogenic
Keyword: fatbomb, keto, lowcarb, Paleo, pumpkin, spice
Servings: 12

Ingredients

  • 1/2 Cup Coconut Butter
  • 1/2 Cup Coconut oil
  • 1 Tbsp Pumpkin Puree
  • 1/2 Scoop Perfect Keto Vanilla Exogenous Ketone Powder optional
  • 1/4 Tsp Sea Salt
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Ginger
  • 1/8 Tsp All Spice
  • 1/8 Tsp Nutmeg
  • 1/8 Tsp Cloves
  • 10 drops liquid Stevia optional

Instructions

  • Add coconut oil and coconut butter in a small saucepan over medium to medium-low heat until melted
  • Add in remaining ingredients and mix well
  • Pour mixture into a mini muffin pan
  • Place mini muffin pan into the freezer for at least two hours
  • Place the bottom of the mini muffin pan in some warm water for 10-30 seconds and the fat bombs should pop right out upon tipping, or using a butter knife to gently pry them out.
  • Enjoy this sweet fall treat!!

Notes

I find if I use the perfect keto powder, I don’t need to add any kind of sweetner. If you choose to emit it, you may want to add a keto friendly sweetner like stevia. 
Dry Roasted Ranch Almonds

Dry Roasted Ranch Almonds

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I don’t know about you, but I am a professional snacker. Like if you could get paid for snacking, I would be the CEO.

When I’m breastfeeding, I am hungry all the time and being keto and paleo, I need snacks that won’t kick me out of ketosis, and are good for me…and easy to make and take because I’m a busy mom and I don’t have time for nonsense.

I love flavored almonds, but the store-bought kind are typically filled with junk like maltodextrin and sunflower or canola oil. I’m not about that life. So I set out to make my own.

And *spoiler alert*….THEY ARE SO EASY and YUMMY!

Dry roasting almonds is as simple as putting them on a pan in the oven(while it’s on, of course) and watching and smelling them as they toast. It’s a relatively quick process, and you’ll want to keep watching them because the difference between nicely roasted and burnt can be just a few minutes. Mine usually take about 15 minutes at 350, but my oven is literally older than me(it’s 32 years old. And yes, I have no idea how it is still working), so it’s not always the most reliable with very touchy things like roasting almonds.

And the seasoning. Let. Me. Tell. You. It is so simple and so tasty. Once you realize how simple ranch seasoning is, you’ll be putting it on everything. Like chicken, bacon, popcorn(if you eat it), veggies, EVERYTHING. It’s a staple in our household.

I use avocado oil to coat my almonds in mainly because it’s fairly flavorless and one of my favorite nutrient-dense fats to use, but you could use coconut or olive oil, just know that it may change the taste and may need slightly less or more.

These ranch almonds are just the right snack for waiting in those pick-up lines at school, packing in lunches, or eating while you binge Gilmore Girls and the Office on Netflix. Just me?

Let me know what you think in the comments below! And keep your eyes peeled for future flavor combinations.

Print Recipe

Ranch Seasoned Dry Roasted Almonds

These savory almonds are one of the best snacks to munch on when you're on the run! Or when you're watching Netflix.
Prep Time5 mins
Cook Time15 mins
Cuisine: American
Keyword: glutenfree, Healthy, keto, lowcarb, Paleo, ranch, snacks

Ingredients

  • 1 cup Raw Almonds
  • Avocado Oil Spray
  • 1/2 tsp Avocado oil you can also use olive oil
  • 1/4 tsp dried chives
  • 1/4 tsp dried parsley
  • 1/8 tsp dried dill
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp pink Himalayan salt

Instructions

  • First, preheat your oven to 350 and line a baking sheet with parchment paper
  • Next, you will spread out your almonds on the baking sheet and bake for about 10-15 minutes, shaking the pan gently halfway through. Make sure that your almonds are whole. Sliced almonds will roast faster and could burn. You will know they're done when they start to turn a nice warm brown color. Almonds can burn easily, so watch them closely.
  • While they are baking, add your seasonings to a small mixing bowl and stir.
  • Immediately after removing your almonds from the oven, spray them evenly with your avocado oil spray.
  • Next, add your almonds to the bowl with your herbs and spices and mix, making sure they are well coated. Add approx. a 1/2 tsp of additional oil after coating and mix again.
  • Spread the almonds back on the baking sheet to dry.
  • After 10 minutes, use a spoon or spatula to transfer to your jar of choice.
  • Enjoy!!
Smoked Salmon Veggie Fritters – Low Carb and Paleo

Smoked Salmon Veggie Fritters – Low Carb and Paleo

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I am all about meal prepping nutrient-dense snacks and grab and go meals for my family. Because we make nearly everything from scratch and avoid processed foods, this means a lot of work and time in the kitchen.

So not only do I need to take a few hours twice a week to prep a bunch of food to grab, but those things I make need to be EASY PEASY! I don’t have time for fancy complicated recipes in this season of life. If you’re a mama of littles, you understand. Things NEED to be easy.

These veggie fritters are just that – EASY. My first two trials I used a skillet to cook them on the stovetop, but these tend to be a bit fragile due to the salmon, and I found they stay together much better by baking them in the oven. AND by baking them, I saved myself time standing over the stove watching them.

These are nutrient-dense with egg, and salmon providing healthy fats and proteins, and carrots and zucchini providing fiber and loads B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.

Not only are these paleo-friendly treats easy to make, but they are DELICIOUS. Even my picky toddler will eat them. She loves to dip them in ketchup because that’s what toddlers do. But honestly, they are pretty good dipped in ketchup if that’s the way you roll. My ketogenic hubby likes to dip them in avocado mayo.

Whether you dip, or eat them plain, these smoked salmon veggie fritters are a great grab and go lunch or breakfast option for anyone in the family!

Print Recipe

Smoked Salmon Veggie Fritters – Low Carb & Paleo

These veggie fritters are an easy way to get veggies and protein into even the pickiest eaters.
Prep Time8 mins
Cook Time20 mins
Keyword: fritters, keto, lowcarb, Paleo, salmon, Veggies
Servings: 8

Ingredients

  • 1 package smoked salmon diced into small bites
  • 1 Large Egg
  • 1 Medium Sized Zucchini Shredded
  • 1 Medium Sized Carrot Shredded
  • 2 tbsp Nutritional Yeast Flakes
  • 1 tsp Dill
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Himalayan Salt
  • 1/2 tsp Parsley
  • 1/2 tsp Chives
  • 2 tbsp Coconut Flour May need more or less depending on how much liquid you are able to get out of shredded veggies
  • Avacado Oil Cooking Spray

Instructions

  • The first thing you will want to do is preheat your oven to 350, and line a baking sheet with parchment paper
  • Next, you will shred your zucchini and carrot. After shredding, make sure to use a cheesecloth or paper towels and squeeze out as much excess fluid as you are able. Too much water makes the patties hard to keep together
  • Next, chop up your smoked salmon into tiny bite-sized pieces
  • Add the salmon, and rest of the ingredients (minus the coconut flour) to the bowl and mix well.
  • Add coconut flour slowly a bit at a time, mixing together, until you are able to form a patty without it falling apart. It should be about 2 tablespoons but it could vary a little depending on the moisture in your veggies. You will know if you have too much or too little because you won't be able to form a patty.
  • Next form the patties and place on a baking sheet.
  • Spray patties with the avocado oil and if so desired sprinkle a little extra nutritional yeast on top. The oil will help them crisp up.
  • Bake on one side for about 10 minutes. Check them for browning and flip before baking for another 10 minutes. Make sure to spray the other side with oil after flipping.
Low-Carb Grain-Free Pumpkin Spiced N’oatmeal

Low-Carb Grain-Free Pumpkin Spiced N’oatmeal

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I don’t know about you, but I will pick sweet breakfast foods over savory nearly any day of the week. Especially while breastfeeding. ESPECIALLY when it’s chilly outside.

When we went paleo, the thing I missed most was oatmeal(and let’s be real…donuts and bagels and all thing carbs). Traditional oatmeal, whether gluten-free or not, always messed up my tummy and left me feeling horrible. Brain fog, breakouts on my face, fatigue. I knew cutting these grains out of my diet was the best thing for me, but I missed them nonetheless.

I tried different combinations of things to try to recreate the texture and taste, but it just wasn’t right. Until I went keto, and discovered hemp hearts. I talk about them a lot, mainly because I LOVE THEM and they are SO incredibly good for you.

This recipe is packed with protein and healthy fats as well, making them keto-friendly, depending on how many carbs your body can handle. As a breastfeeding mother, I can handle 40-80 grams of carbs a day and not get kicked out of ketosis. But know your body, and what you can handle if you are following a ketogenic diet. For those needing to be in high therapeutic levels of ketosis, this recipe may not be for you.

But beyond all these great nutritional benefits, these fake-out oats have just the right texture. They resemble a steel cut oat a bit more than your traditional cut oat, BUT adding in some shredded coconut helps give that bigger oat texture I was looking for as well. They are a dream.

The nice thing about this recipe is it is SUPER easy. It does take a while for the seeds to soak up the moisture from the coconut milk, so give yourself a bit of time when making them, but you can nearly just dump everything in a pot and stir periodically. Making it a great addition to your back-to-school morning routine!

Print Recipe

Low-Carb Grain-Free Pumpkin Spiced N’Oats

These gluten and grain-free fake out oats are just what you want to eat on a cool fall morning. They are filling, warm, and oohhhhh so tasty. They are also keto-friendly! Enjoy!
Prep Time2 mins
Cook Time15 mins
Resting Time8 mins
Total Time25 mins
Keyword: fall, glutenfree, grainfree, keto, lowcarb, Paleo, pumpkin
Servings: 3
Author: Faithful in the Mundane

Ingredients

  • 1/4 Cup Chia Seeds
  • 1/2 Cup Hulled Hemp Hearts
  • 1/3 Cup Pumpkin Puree
  • 1/4 Cup shredded coconut plus more for topping if desired
  • 1 Can Full Fat Coconut Milk
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Allspice
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1 Scoop Grass-Fed Collagen Peptides, Vanilla Flavored
  • 3 tbsp Coconut Oil
  • 2 tbsp MCT Oil

Instructions

  • First you will want to pour the coconut milk and add the oils into a small saucepan over medium to medium-low heat.
  • Once you see the coconut oil begin to melt, you will then add the rest of the ingredients and mix with a spoon.
  • Continue to stir every 2-3 minutes for the next 15 minutes, so it doesn't stick to the pan.
  • You will see your n'oatmeal begin to thicken. After about 15 minutes, you can turn the heat off or down to low, and let it sit for about 5-10 more minutes. During this time it will continue to thicken into an oatmeal-like consistency.
  • You can top your n'oatmeal with more coconut or hemp seeds, almond butter, granola, raisins or even chocolate chips! Whatever makes your heart and tummy happy! Just be aware that not all toppings are low carb/keto-friendly, and not all toppings are paleo-friendly.

Notes

Feel free to save any leftovers in the fridge! I like to make a double batch at the start and middle of the week, and save the leftovers for easy breakfast the next morning or two. You can reheat on the stove or in a microwave, just add a little extra milk or water as it will get even thicker while stored in the fridge.
Stories of Faithfulness

Stories of Faithfulness

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Where do I start? How does anyone truly tell their story? Our story isn’t just chapters, but a whole book series. So you won’t find our whole story in one post, because there’s just too much to share. Our story has been laced with grief, sorrow, and tragedy and also joy, peace and lots of love.

Our family has faced the loss of a child, loss of my grandparents, and the birth and diagnosis of a medically complex child with special needs all in a 2-year span. Our marriage has struggled and flourished, navigating the murky waters of unpredictable grief, the ups and downs of parenthood.

Here in this place, you will find pieces of our story, and things I am learning as a wife, mother, friend, and woman of God. You will find things we are doing to homeschool our oldest daughter and the ways we are working with our youngest to help her make progress in her development. You’ll find quick and easy paleo/keto friendly recipes I love to make to keep my family nourished and healthy. And thoughts on theology and how the gospel intersects with my everyday life.

Most of our lives are nothing glamorous. They are days, months and years, filled with hundreds of mundane moments. Washing the dishes, changing a diaper, packing lunches, making a bed, driving to work, buying groceries. Whether you’re a wife, mom, or a single woman, you know these mundane moments well.

Life is also filled with extraordinary moments, the loss of a child or spouse or parent, disappointment, disease or disability, the birth of a child, a new job opportunity, moving, marriage, trips overseas or across the county.

What I hope to answer as I am journeying this path myself, is how to live faithfully in each moment of each day, whether it be mundane, or extraordinary. What does it look like to be faithful to our children, to our husbands, to our family and friends, and most importantly the Lord? The answer will look slightly different for each woman, but my prayer is that my words would be able to point you to the goodness of God.

The Old Testament speaks often of proclaiming the goodness and faithfulness of God, the ways he has worked and is working, to carry the stories down through the generations. My prayer is our families story would be told down through generations and in turn point others back to the gospel and the great love God has for His covenant children and our need for a Savior.